Blueberry and Almond Cookie Bars

Crumbly, sweet and sticky cookie bars studded with juicy blueberries and topped with a thick almond butter enriched cream cheese. These vegan bars are easy to make in less than 25 minutes and are naturally gluten-free and high in fibre.

These Blueberry and Almond Cookie Bars are most definitely inspired by a brand-new limited-edition flavour of nut butter from Pip & Nut – Blueberry Trail Mix Almond Butter. It’s the dream. Thick and indulgent almond butter with zesty notes of blueberry and oaty-coconutty-undertones. What better way to celebrate almonds and blueberries than in a cookie bar? That said, feel free to use ordinary almond butter for results that are every bit as tempting.

Blueberry and Almond Cookie Bars

Blueberry and Almond Cookie Bars

What’s a cookie bar? It’s simply a very easy and oat-based cookie dough baked into one big tray and sliced into small bars or squares. It adds another dimension to the humble cookie. These Blueberry and Almond Cookie Bars are still great enjoyed with a cup of tea or glass of milk like any cookie but have the added bonus of some frosting. Made from vegan cream cheese, almond butter, some syrup and almond milk, the ingredients are simple and honest but come together in a most delicious and indulgent tasting topping.

The base of the cookie bars is mainly oats, with almond butter, almond milk, a little syrup and then the juicy blueberries. You can use either fresh or frozen berries here, both options work very well. The key to these bars is to let them cool down slightly before slicing them – patience is key.

Blueberry and Almond Cookie Bars

Blueberry and Almond Cookie Bars

I hope you’ll enjoy these Blueberry and Almond Cookie Bars – they have all the deliciousness of a crumbly, oaty and hearty cookie with the addition of a thick and indulgent-tasting slightly sweet cream cheese frosting. They are naturally vegan and dairy-free while being gluten-free (check your oats if you are coeliac), high fibre and wholesome.

If you are looking for more bars and slices, how about my Vegan S’Mores Crumble Bars, Peanut Butter Chocolate Protein Flapjack Bars or Roasted Nut Granola Bars.

Blueberry and Almond Cookie Bars

• Servings: 12
• Time: 20-25 minutes
• Difficulty: easy
• Print

Crumbly, sweet and sticky cookie bars studded with juicy blueberries and topped with a thick almond butter enriched cream cheese. These vegan bars are easy to make in less than 25 minutes and are naturally gluten-free and high in fibre.

Ingredients

• 80g almond butter
• 100ml almond milk, room temperature
• 1 tsp vanilla extract
• 60 ml maple syrup
• 180g oat flour (oats blitzed into a flour)
• ¼ tsp salt
• ¼ tsp baking soda
• 50g blueberries
• Almond Cream Cheese Frosting
• 50g vegan cream cheese
• 50g almond butter
• 1 tbsp almond milk
• 1 tbsp syrup

Directions

1. Preheat the oven to 160Fan/180*C and line a square pan with baking parchment.
2. Stir together the almond butter, milk, vanilla extract and syrup until creamy and smooth.
3. In a separate bowl stir together the oat flour, salt and baking powder and pour over the wet ingredients. Stir until just incorporated and fold in the blueberries – the mix will be sticky.
4. Spread the mixture into the tin and even over the top using a spatula or your hands. Bake for 12-15 minutes, until golden and crisp on top.
5. Allow to cool in the tin, remove and slice in 12 small squares.
6. Stir together all the ingredients for the frosting until smooth. Spread over the squares and top with additional blueberries, if desired.

Blueberry and Almond Cookie Bars

I look forward to hearing what you think of these Blueberry and Almond Cookie Bars. If you make them, do let me know below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With almond blueberry love x